PISTACHIO & ROSEWATER

Following the basic cupcake recipe replace vanilla extract with 2 tsp rosewater. Add ¹/³ cup ground, unsalted pistachios to batter. To make a glace icing, combine 1½ cups sifted icing sugar with 1½-2 tbsp of rosewater, stirring to a spreadable consistency. Spread onto cakes and sprinkle with dried edible rose petals.